Italian Meatball and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For meatballs1 lb 2oz lean ground beef1/2 c bread crumbs1 egg, beaten2 tbsp oreganosalt and pepper to tasteSoup1tbsp olive oil1 onion, finely chopped1-2 large red chilies or 1 can green chilies1 clove garlic, crushed2 carrots, diced1 zucchini, diced3 1/2 oz cabbage, dark variety1 small can tomato paste14 oz canned chopped tomatoes4 1/2 -6 cups beef stocksalt and pepper to taste2 tbsp oreganoParmesan cheese to serve
Mix the meatball ingredients together in a large bowl and set aside.
Heat olive oil in a large saucepan. Add the onion and chilli and saute until softened but no browned. Add the garlic, carrots, zucchini, cabbage and tomato paste and cook for a further 2-3 minutes or until the vegetables are a bright color. Add the tomatoes and stock and bring to a boil. Reduce to a slow simmer..
Shape the meatballs into teaspoon size balls. Drop into the pan one by one, stirring every now and then. increase the heat slightly and simmer the soup for a further 15-20 minutes or until the meatballs are cooked through. Season. Add the herbs and serve with grated cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user NONNA47.
Heat olive oil in a large saucepan. Add the onion and chilli and saute until softened but no browned. Add the garlic, carrots, zucchini, cabbage and tomato paste and cook for a further 2-3 minutes or until the vegetables are a bright color. Add the tomatoes and stock and bring to a boil. Reduce to a slow simmer..
Shape the meatballs into teaspoon size balls. Drop into the pan one by one, stirring every now and then. increase the heat slightly and simmer the soup for a further 15-20 minutes or until the meatballs are cooked through. Season. Add the herbs and serve with grated cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user NONNA47.
Nutritional Info Amount Per Serving
- Calories: 609.4
- Total Fat: 33.7 g
- Cholesterol: 149.0 mg
- Sodium: 2,395.3 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 9.2 g
- Protein: 35.8 g
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